Carrot Cake

Carrot cake with a GB twist.💫

 

🥕 1 cup grated carrots (firmly packed, moisture squeezed out)

🥕 ½ cup Oat Haus Original Granola Butter

🥕 2 eggs 

🥕 ⅓ cup maple syrup or honey

🥕 1 tsp vanilla extract

🥕 ¾ cup almond flour

🥕 ¾ cup gluten-free all-purpose flour

🥕 1 tsp cinnamon

🥕 ¼ tsp nutmeg

🥕 ½ tsp baking powder

🥕 ¼ tsp baking soda

🥕 ¼ tsp salt

🥕 Optional: 3-5 chopped medjool dates

🥕 Top with Maple Graham Granola 

 

Directions: 

🥕 Preheat the oven to 350°F (175°C). Line a 9x9 inch baking dish with parchment paper.

🥕 In a large bowl, whisk together the eggs, maple syrup, granola butter, and vanilla until smooth.

🥕 Stir in the grated carrots.

🥕 Add almond flour, GF all-purpose flour, spices, baking powder, baking soda, and salt. Stir until just combined. If the batter feels too thick, add a splash of milk.

🥕 Spread batter evenly into the greased or lined dish.

🥕 Bake for 25–30 minutes, or until a toothpick comes out clean from the center.

🥕 Let cool completely before slicing into bars.

🥕 Frost with coconut yogurt and garnish with granola.